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Pressure cook the lamb. Throw everything into the Instant Pot. Set to high pressure, 1 hour and 20 minutes.
Take a break. That’s it for awhile. You do you in the meantime.
Release the pressure. When the Instant Pot is done, heat the broiler. Wait 10 minutes to naturally de-pressurize, then release the rest manually.
Broil the lamb. Using tongs, spread the lamb onto a baking sheet. Broil for 5 minutes or until the edges are crispy, carnitas style.
*Optional: blend the braising liquid. The braising liquid makes an incredible sauce, but it needs to be blended first to be good. Once you’ve removed the lamb, fish out the rosemary and thyme sprigs and the bay leaves, then use an immersion blender to turn the rest of it into gravy. You can then ladle this over the lamb after broiling.
Serve it up. Spoon over whipped cauliflower, potatoes, white beans, orzo, or any other starch of choice.